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Pasticceria High Quality for Pastry High Quality for Pastry a Wide Range of Products for Every Need

Pasticceria High Quality for Pastry High Quality for Pastry a Wide Range of Products for Every Need

Da sempre a fianco del pasticciere.

Pasticceria High Quality for High quality for Pastry A wide range of products for every need.

Anchored to the centuries-old Molini Besozzi Italmill carefully selects the best raw materials Marzoli knowledge in flours for , and uses the most modern production a new full range of flours, powdered natural techniques to guarantee its customers the sourdough (Italian “ madre”) and mixes highest standards of quality, hygiene, safety from Italmill to satisfy all pastry chefs needs. and respect for the environment (in accordance The BESOZZI ORO range is synonymous with with ISO 22000, OHSAS 18001, ISO 14001). quality, both in terms of flour and The technical and commercial organization mixes, all easy to use, all of the highest quality, of Italmill, always strictly attentive to market all BESOZZI ORO. demands and customer needs, delivers Throughout its supply and production chain dedicated and highly qualified service. Lievito Naturale

ENERVIS Productive Process

Sourdough “Pasta Madre”, Peeling, to catch the heart Three refreshment, with flour Natural Sourdough left to rise spontaneously and of the “Pasta Madre” where Besozzi Oro Antica Tradizione, (Italian “pasta madre”) refreshed daily with Besozzi the yeasts and lactic bacteria to stabilise and increase the 1 Oro Antica Tradizione flour. 2 have grown. 3 quantity of yeast available. Following the traditional refreshment method, Italmill collects a piece of sourdough from a centenary stock of Natural Sourdough and, by adding only flour and water and repeating this operation several times, obtains a with an optimum concentration of Natural Sourdough and lactobacilli. + Taste The dough is then dried and milled to obtain Enervis, a highly technological powdered Natural Leavening + Digestibility to obtain an optimal final mix, Sourdough (Italian “Pasta Madre”). ready to be used in 4 pre-kneading. Using Enervis means that: - the dough is very elastic + Fragrance ENERVIS - the finished product is highly Natural Sourdough digestible with the typical flavour, aroma and shelf-life of natural and Aroma (Italian “pasta madre”). yeast. Ready to use! 6 Ingredients: + Shelf-life typical natural sourdough (Italian “pasta madre”) of soft wheat flour type “0”. of natural yeast DOSAGE: 150 g for 1,000 g of flour Drying and milling, to make the traditional Italian Natural Sourdough always 5 available and easy to use

For panettone, and all special oc casions leavened products made with natural yeast.

Antica Tradizione, the Flour of Pastry Chefs!

Antica Tradizione Lievitati, excellence in typical Lievitati Flours. Panettone originates from Milan and since the beginning of the last century BESOZZI ORO’s flour, expertly produced at its mill in Via Adige, in Milan, has been recognized as indispensable among pastry artisans in delivering their customers with the highest possible quality products. Antonio Campeggio Maurizio Colenghi Gino Fabbri Claudio Marcozzi Giovanni Pina Paolo Sacchetti In the 50s, none of the most renowned industrial (Motta, Alemagna, etc.) or artisan bakers were without an abundance of Besozzi Oro for their or Antica Tradizione & Master Bakers. campaigns. The collaboration with the “Accademia Maestri Pasticceri guaranteed result. What has been the secret of our success? To never rest Italiani (AMPI)” and Molini Besozzi Marzoli centuries - old With great pleasure we present to you some recipes of on our laurels, but continue year after year to work experience has led to the creation of Antica Tradizione the “Accademia Maestri Pasticceri Italiani (AMPI)” with closely with Pastry Chefs so that the characteristics of our Lievitati, now a symbol of absolute quality and a our Antica Tradizione Lievitati flour. flours are always up to the highest demands of the most demanding professionals. Besozzi Oro Antica Tradizione Lievitati is guaranteed by strict quality control: each batch of flour is tested by a Master Baker who signs its Quality Certificate.

Veneziana Bussolà

Panettone Pandoro

Torta delle Rose Colomba Antica Tradizione & Master Bakers

Veneziana with Figs and Pine Nuts - Antonio Campeggio Bussolà Bresciano - Maurizio Colenghi

RECIPE SUGGESTION RECIPE SUGGESTION

1st MIX 1st MIX FINAL MIX Natural yeast g 1,050 [37oz] of yolk. Mix well and incorporate the and the remaining Antica Tradizione Lievitati Flour g 1,500 [53oz] 2nd Mix g 4,330 [153oz] Water g 1,500 [53oz] part of the yolk. Finally add the pine nuts, fennel seeds and Sugar g 250 [9oz] Antica Tradizione Lievitati Flour g 400 [14oz] Sugar g 900 [32oz] dried figs (previously blanched in hot water for 4 minutes and Butter g 50 [2oz] Sucrose g 300 [10.5oz] Egg yolk g 1,000 [35oz] diced into approx. 1 cm sided cubes). Egg yolk g 180 [6oz] Fresh butter g 300 [10.5oz] Antica Tradizione Lievitati Flour g 4,000 [141oz] Let the dough rest for 30 minutes at 30°C, then shape the Brewer’s yeast g 50 [2oz] Whole eggs g 360 [13oz] Butter g 1,300 [46oz] dough and allow it to rise at 30°C until it reaches the top of Natural yeast g 500 [18oz] Salt g 20 [0.5oz] TOTAL g 9,750 [344oz] the mould. Water g 300 [11oz] Vanilla pod n 1 Glaze, sprinkle the centre with almond slices and frame with TOTAL g 2,830 [100oz] Emulsion g 1090 [38.5oz] Put the sugar and water at 22°C in a mixer and mix to form a powdered sugar. TOTAL g 6,800 [240oz] syrup. Then stir in the flour and baking powder. Incorporate the Mix all of the ingredients, except the butter, until the dough is butter, softened, and the egg yolks. Knead the dough until it GLAZE (‘’ or ‘Bitter Almond’) supple and silky. Let it rise for 4 hours at 28-30°C. Mix all the ingredients until the dough is thoroughly supple and is almost smooth, but be careful not to allow it to get a glossy Shelled bitter almond g 250 [9oz] silky, then gradually add the emulsion. appearance. Kneading should not last more than 25 minutes. Sweet raw almond g 150 [5oz] Leave to rest in an oven for 40 minutes. Allow the dough to rise for 10-12 hours at 25°C. Roasted hazelnuts g 100 [3.5oz] 2nd MIX Shape into the forms you want and let them rise for 10-12 Sugar g 800 [28oz] 1st Mix g 2,830 [100oz] hours at 28-30°C. 2nd MIX Cocoa g 20 [1oz] Antica Tradizione Lievitati Flour g 600 [22oz] Bake at 160°-170°C for 30 minutes for 0.5 kg [18oz] pieces or 1st Mix g 9,750 [344oz] Corn flour g 50 [2oz] Sucrose g 180 [6oz] 50 minutes for 1 kg [35oz] pieces. Antica Tradizione Lievitati Flour g 1,000 [35oz] Potato starch g 50 [2oz] Fresh butter g 90 [6oz] Sugar g 1,000 [35oz] Egg white g 300 [11oz] Egg yolk g 180 [6oz] Honey g 300 [11oz] TOTAL g 1,720 [61oz] Water g 450 [16oz] Egg Yolk g 1,000 [35oz] TOTAL g 4,330 [153oz] Butter g 1,700 [60oz] Finely grind the dry ingredients, add the egg white and mix Salt g 75 [2oz] in a food mixer. Use the glaze preferably after one day of Knead the first mix with all the ingredients until the dough is Malt powder g 50 [1.5oz] maturation. fairly dry but supple. Let it rise for 2 hours at 28-30°C . Grated g 20 [1oz] Grated n 1 EMULSION Vanilla pod n 1 Powdered sugar g 240 [8.5oz] Dried figs g 2,700 [95oz] Fresh butter g 850 [30oz] Pine nuts g 200 [7oz] TOTAL g 1090 [38.5oz] Fennel seeds g 100 [3.5] TOTAL g 17,900 [631oz]

Mix the flour with lemon, orange, malt powder and vanilla. After about 18 minutes, when the dough is smooth and supple, add the sugar and honey, and then the salt and a small amount Antica Tradizione & Master Bakers

Panettone - Gino Fabbri Pandoro - Claudio Marcozzi

RECIPE SUGGESTION RECIPE SUGGESTION

1st MIX 1st MIX - at 7pm Antica Tradizione Lievitati Flour g 5,000 [176oz] cocoa butter melted in a microwave. Then knead again until Antica Tradizione Lievitati Flour g 400 [14oz] Take the 3rd mix and knead it with the flour and eggs. Let it dry Natural yeast g 1,100 [39oz] the dough becomes smooth and uniform. Natural yeast g 200 [7oz] a bit and add the sugar, then the biga mix and finally the butter. Water g 2,400 [85oz] Incorporate the candied orange cubes and raisins, distributing Water g 190 [7oz] Let it rise at 27-30°C for 2 hours until it doubles in volume. Egg yolk g 300 [10.5oz] them evenly. TOTAL g 790 [28oz] Sugar g 1,250 [44oz] Stop the mixer as soon as they are well-mixed in. This should FINAL MIX - 5pm Malt powder g 100 [3.5oz] take no more than 50-55 minutes. Divide up and leave to rest Knead and let rise until the following morning at 27-30°C. 4th Mix g 6,170 [218oz] Butter g 1,600 [56oz] in an prover for about 30 minutes at 28°C. Form into a ball, Antica Tradizione Lievitati Flour g 3,300 [116oz] TOTAL g 11,750 [414oz] put into moulds and let it all rise from 5 to 7 hours depending 2nd MIX - 7am Egg g 2,500 [88oz] on temperature. 1st Mix g 790 [28oz] Sugar g 1,600 [56oz] Put the sugar and warm water in a mixer. Add the flour and Glaze or cut for the final result you wish. Bake in an oven at Antica Tradizione Lievitati Flour g 450 [16oz] Honey g 300 [10oz] yeast and after 10-15 minutes the butter, softened, and egg 165°C until the core of the product reaches 90°C. Water g 220 [8oz] Salt g 60 [2oz] yolks. Remove from the oven and leave to cool upside down for at TOTAL g 1,460 [52oz] Butter g 3,000 [105oz] Gently work the dough until smooth, for no more than 20-25 least 6-8 hours. Cocoa butter g 300 [10oz] minutes. Knead and let rise at 27-30°C for at least 3 hours or at least Vanilla pods n 10 Allow to rise for 12 hours at approx. 28°C or until the dough until it doubles in size. Grated orange n 5 triples in size. TOTAL g 17,250 [608oz] 3rd MIX – 10am 2nd MIX 2nd Mix g 1,460 [52oz] Take the previous mix and knead it with the flour and half of 1st Mix g 11,750 [414.5oz] Whole eggs g 400 [14oz] the eggs to form a new dough. Then, add the rest of the eggs, Sugar g 1,000 [35oz] Antica Tradizione Lievitati Flour g 500 [18oz] sugar, butter, whipped with the flavourings, and grated cocoa Acacia honey g 300 [10.5oz] Sugar g 300 [10.5oz] butter and finally salt. Butter g 1,500 [53oz] Butter g 300 [10.5oz] Allow it all to rest for about 30 minutes, then form the pieces Egg yolk g 1,000 [35oz] TOTAL g 2,960 [104oz] you want and put them into a mould. Salt g 35 [1oz] Let rise for about 10 hours and bake at 170°C for 40 minutes. Candied orange g 900 [32oz] Mix the yeast with flour and eggs, let dry a bit and then add the Australian raisins g 900 [32oz] sugar and finally the butter. Let the mix rise at 27-30°C for 3-4 Cocoa butter g 100 [3.5oz] hours until it doubles in volume. Vanilla pods n 5 Grated orange n 4 ’BIGA’ - 12pm TOTAL g 17,600 [621oz] Brewer’s yeast g 20 [0.5oz] Antica Tradizione Lievitati Flour g 600 [21oz] Knead the 1st mix adding the sugar. Wait until it turns smooth Egg g 400 [14oz] and fairly dry. This should take about 15 minutes in total. Sugar g 150 [5oz] Next, add the salt and let it be absorbed. Blend in the butter, Malt powder g 40 [1.5oz] softened, and, once absorbed, the egg yolks. Let the mix bind TOTAL g 1,210 [43oz] and make sure that it has the right uniform consistency. Blend in the vanilla and orange , left overnight to soak in the Knead the ingredients until the mixture is fairly dry, then let it rest in an prover at 27°C.

4th MIX – 2pm-3pm 3rd Mix g 2,960 [104oz] Flour g 900 [32oz] Egg g 400 [14oz] Sugar g 200 [7oz] BIGA g 1,210 [43oz] Butter g 500 [18oz] TOTAL g 6,170 [218oz] Antica Tradizione & Master Bakers

Torta delle Rose - Giovanni Pina Colomba - Paolo Sacchetti

RECIPE SUGGESTION RECIPE SUGGESTION

1st MIX 1st MIX Antica Tradizione Lievitati Flour g 500 [18oz] Salt g 60 [2oz] Antica Tradizione Lievitati Flour g 4,000 [141oz] dough is smooth and fairly dry. Compressed yeast g 40 [1.5oz] Acacia honey g 200 [7oz] Sugar g 1,250 [44oz] Next, add the sugar and honey, let the dough dry a little and Milk (at 24-26°C) g 250 [9oz] TOTAL g 10,330 [364oz] Butter g 1,250 [44oz] add the salt. TOTAL g 790 [28.5oz] Water g 2,100 [74oz] When smooth and dry, add the egg yolks and finally the butter Mix the flour with the 3rd mixture, the eggs and the water. Egg yolk g 400 [14oz] and flavourings. Knead until the mixture is smooth, then let rise at 26°C until it After about 20 minutes the dough will be elastic. Natural yeast g 1,100 [39oz] When the dough has dried and regained a good consistency, triples in volume. Add part of the egg yolk, the sugar and salt with some of the Malt powder g 100 [3.5oz] add the fruit to finish. water and the honey. Brewer’s yeast g 5 [1/4oz] Leave to rest for 40-50 minutes in a warm place. Divide up the 2nd MIX Wait until the mixture regains its consistency before adding TOTAL g 10,205 [360oz] dough, put it into moulds and let it rise. 1st Mix g 790 [28.5oz] more. Allow the dough, out of the moulds, to form a slight ‘skin’, Egg g 150 [5oz] Gradually add the remaining egg yolk, any remaining water and Put the sugar and malt powder into a mixer, pour in the water glaze and bake at 180°C with the steam valve closed. Antica Tradizione Lievitati Flour g 250 [9oz] softened butter, allowing the mix to regain consistency after and let everything dissolve. Cool the Colomba cakes upside down for at least 6-8 hours. TOTAL g 1.190 [42.5oz] each addition. Then mix the flour with the natural yeast and the brewer’s Let rise at 20-22°C for 6-7 hours. yeast. Knead until the mixture is smooth and fairly dry, then stir COLOMBA GLAZE Raw almonds g 750 [26oz] Knead until a smooth mass, then allow to rise at 26°C until it in the egg yolks and finally add the butter previously softened. Armellina [apricot kernel] g 250 [9oz] triples in volume. TOPPING Divide the dough into three parts and let it cool down Let the mixture rise at 28-30°C for 10-12 hours until it triples Hazelnuts g 500 [17oz] and harden a little. Then incorporate 500g [18oz] of butter into in volume. Sugar g 4,000 [141oz] 3rd MIX each portion obtained, folding three times after three simple Cocoa g 100 [3oz] 2nd Mix g 1,190 [42.5oz] turns (9 times in total). Flatten the obtained mixture into 2nd MIX Cornflour g 100 [3oz] Egg g 100 [3.5oz] rectangles of about 5mm thickness. Spread a thin layer of soft 1st Mix g 10,205[360oz] Potato starch g 100 [3oz] Egg yolk g 80 [3oz] butter onto each rectangle and roll to form a cylinder of 5cm Antica Tradizione Lievitati Flour g 1,000 [35oz] Egg white g 1,500 [53oz] Butter g 75 [3oz] diameter. Cut into 4cm wide rolls and place into baking casings Water g 500 [17oz] TOTAL g 7,300 [257oz] Sugar g 75 [3oz] at a distance of 2 cm from each other. Sugar g 1,000 [35oz] Antica Tradizione Lievitati Flour g 250 [9oz] Let them rise for 5-6 hours at 28°C. Honey g 250 [9oz] After finely grinding the other ingredients add the egg white TOTAL g 1,770 [62.5oz] Bake at 180°C, keeping the steam valve closed. Butter g 1,750 [62oz] and mix well. Salt g 35 [1oz] Knead until a smooth mass, then allow to rise at 26°C until it Egg yolk g 1,300 [46oz] triples in volume. Candied orange g 2,000 [70oz] Vanilla pods n 4 FINAL MIX TOTAL g 18,050 [637oz] 3rd Mix g 1770 [62.5oz] Antica Tradizione Lievitati Flour g 4,000 [141oz] Mix the flour with the water and the 1st mix until the resulting Egg g 1,250 [44oz] Egg yolk g 750 [26oz] Water g 500 [17oz] Butter g 1,000 [35oz] Sugar g 800 [28oz] Besozzi Oro Flours for

Six flours, each one optimized for a specific production. Classic flours for any baking need! Besozzi Oro flours originated in the early 1900s at the their suitability for the specific productions which they Molini Besozzi Marzoli mill in Via Adige in Milan, from a are intended for. close cooperation between the founder Cesare Besozzi These tests are conducted according to precise and the best Italian Master Bakers. specifications in order to strictly control the most Since then, production technology and customer needs important characteristics of the finished product. have changed profoundly, but the quality and reliability In this way, bakers who use Besozzi Oro flour can rest of Besozzi Oro products has remained unchanged. assured of consistent quality and guaranteed results. All Besozzi Oro flours are periodically tested to evaluate (MBM warranty).

Oro lieviti Argento

Forte Frozen

RECIPE FOR PANETTONE MILANO (traditional method) 1st mix 2nd mix Farina Oro Lieviti g 5,500 [194oz] Farina Oro Lieviti g 2,800 [99oz] Natural yeast g 1,800 [63.5oz] Butter g 1,800 [63oz] Water g 3,200 [113oz] Sugar g 1,950 [69oz] Butter g 1,800 [63.5oz] Egg yolk g 1,400 [49oz] Sugar g 1,050 [37oz] Water g 600 [21oz] Egg yolk g 950 [33.5oz] Salt g 60 [2oz] Fruit g 4,200 [148oz] Mix all ingredients until the mixture is smooth and fairly dry. Put in a tub and let rise at 26-27°C for about 13 hours or until it Knead the 1st mix with flour, water and salt, until it binds triples in volume. perfectly. Then add the egg yolks, sugar and butter, mixing until the dough is smooth and fairly dry. Finally incorporate the fruit. The temperature of the mixture should be at 26-27°C. Place it in a tub and let it rest in a prover for 60 minutes at 30-32°C with 75% humidity. After this, the dough should have just risen slightly. Divide the mix as you wish and put in moulds to rise at 30-32°C with humidity at 75% for about 3 hours. Allow the surface to dry, dent it and insert a knob of butter. Bake for 60 minutes for 1000g pieces, 45 minutes for 750g pieces and 30 minutes for 500g pieces at 175-180°C.

Sfoglia Torte Biscotto NOTE: the recommended times are approximate and can vary with equipment used.

Mix Lievitati approximate recipe

PANETTONE MILANO PANETTONE MILANO

APPROXIMATE RECIPE APPROXIMATE RECIPE In accordance with Italian Ministerial Decree 22 July 2005 In accordance with Italian Ministerial Decree 22 July 2005 “Regulation on the production and sale of products” on Specific for special occasions leavened products - a “Regulation on the production and sale of bakery products” on Traditional Milanese Panettone. selected mix of the best raw materials which, inte- Specific for special occasions leavened products - a Traditional Milanese Panettone. grated with Enervis and natural yeast (starter), gua- selected mix of the best raw materials integrated rantee a high-quality finished product. with Natural Sourdough (Italian “pasta madre”), PANETTONE / COLOMBA / VENEZIANA guarantee a high-quality finished product. PANETTONE / COLOMBA / VENEZIANA PRE-DOUGH PRE-DOUGH

Mix Lievitati kg 1,200 Mix Gran Lievitati kg 1,000 Mix Enervis kg 0,260 Water kg 0,500 Water kg 0,800 Butter kg 0,200 Butter kg 0,400 Egg yolks kg 0,100 Flour Antica Tradizione Lievitati kg 0,300 Baker’s yeast kg 0,001 Egg yolks kg 0,200 Total kg 1,801 Baker’s yeast kg 0,002 Total kg 3,162 Mix all the ingredients except for the butter until the dough is smooth and dry. Add the butter (final dough temperature Mix all the ingredients except for the butter until the dough 27°C). Prove in a chamber at 27/30°C with 75% humidity for is smooth and dry. Add the butter (final dough temperature Besozzi Mix Lievitati approx. 10/12 hours or until it is four times its initial volume*. 27°C). Prove in a chamber at 27/29°C with 75% humidity for also exists in version approx. 13 hours or until it is four times its initial volume*. WITHOUT FLAVOURINGS

and in the version 1000 g 1000 g VEGAN! Control 1st proving 500 g 500 g 1000 g 1000 g * 250 g 250 g *Control 1st proving 500 g 500 g 250 g 250 g

DOUGH

DOUGH PRE-DOUGH kg 1,801 Flour Antica Tradizione Lievitati kg 0,300 PRE-DOUGH kg 3,162 Water kg 0,050 Mix Lievitati kg 0,800 Sugar kg 0,300 Butter kg 0,350 Egg yolks kg 0,150 Sugar kg 0,300 Butter kg 0,200 Egg yolks kg 0,300 Candied fruit Fructus and/or raisin kg 0,700 Water kg 0,120 Flavourings q.b. Raisins kg 0,600 Total kg 3,501 Candied Fructus kg 0,250 Candied orange Fructus kg 0,350 Mix the Pre-dough, flour and water until smooth Flavourings as required and dry. Add sugar and, once absorbed, add the yolks, butter, flavourings and fruit (final dough Total kg 6,232 temperature 25/28°C). Prove for 45/60 minutes in a chamber at 30°C. Divide, shape and put into the moulds. Prove in a chamber at 30°C with 75% Mix the Pre-dough, Besozzi Mix Lievitati and water for approx. humidity for approx. 5 hours or until the moulds 20/25 minutes until smooth and dry. Add sugar and, once are completely filled. When a thin skin has absorbed, add the yolks, butter and fruit (final dough temperature lievitati gran lievitati created, bake as usual and leave to cool 30°C). Prove for 45/60 minutes in a chamber. Divide, shape and put upside down. into the moulds. Prove in a chamber at 30°C with 75% humidity for approx. 5 hours or until the moulds are completely filled. When a thin skin has created, bake as usual and leave to cool upside down. Mix Lievitati approximate recipe

PANDORO PANETTONE and CIAMBELLONE GENOVESE FRUITCAKE GUBANA

PRE-DOUGH (11 hours) PRE-DOUGH PRE-DOUGH PRE-DOUGH

Mix Lievitati kg 0,700 Mix Lievitati kg 1,200 Mix Lievitati kg 1,800 Mix Lievitati kg 1,100 Mix Enervis kg 0,130 Mix Enervis kg 0,500 Mix Enervis kg 0,400 Mix Enervis kg 0,250 Whole eggs kg 0,400 Orange flower water kg 0,800 Flour Oro Lieviti* kg 0,450 Flour Oro Lieviti* kg 0,100 Water kg 0,100 Baker’s yeast kg 0,002 Egg yolks kg 0,450 Water kg 0,650 Butter kg 0,050 Flour Oro Lieviti* kg 0,300 Butter or Mélange Next kg 0,300 Yeast kg 0,020 Baker’s yeast kg 0,010 Whole eggs kg 0,100 Water kg 0,900 Total kg 2,120 Total kg 1,390 Butter or Mélange Next kg 0,300 Baker’s yeast kg 0,003 Total kg 3,202 Total kg 4,303 Mix all the ingredients until the dough is smooth and dry. Place Mix all the ingredients except for the butter until the dough is the dough in a tub and prove at 30°/32°C with 75% humidity for smooth and dry. Add butter. Prove in a chamber at 27/30°C for Mix the Besozzi Mix Lievitati, Enervis, water, flour, baker’s yeast and Mix all the ingredients except for the butter or mélange, which approx. 2 hours. approx. 5 hours. eggs. Once the dough is smooth and dry, add the butter. (Final need to be added only once you obtained a smooth dough. Put dough temperature 27°C). Prove for approx. 12 hours in a proving the dough in a tub and place it in a chamber at 27°C with 75% DOUGH BIGA (14 hours) chamber at 28°/30°C with 80% humidity or anyway until it the humidity. The volume of the dough must be four times its initial PRE-DOUGH kg 2,120 Flour Oro Lieviti* kg 0,150 dough is four times its initial volume. volume (approx. 13 hours). Mix Lievitati kg 0,600 Whole eggs kg 0,100 Butter or Mélange Next kg 0,250 Baker’s yeast kg 0,005 Sugar kg 0,100 Whole eggs kg 0,100 Total kg 0,255 DOUGH DOUGH PRE-DOUGH kg 3,202 PRE-DOUGH kg 4,303 Flavourings Mix and prove in a chamber at 27/30°C for approx. 2 hours. Besozzi Mix Lievitati kg 0,800 Mix Lievitati kg 1,200 Total kg 3,170 Whole eggs kg 0,200 Fruit** kg 1,500 Sugar kg 0,200 Butter or Mélange Next kg 0,400 Mix the Pre-dough with Besozzi Mix Lievitati and the eggs, then DOUGH (16 hours) Butter or Mélange Next kg 0,200 Sugar kg 0,250 add the sugar, butter or mélange and flavourings. The temperature PRE-DOUGH+BIGA kg 1,645 Raisins kg 2,000 Egg yolks kg 0,250 of the dough must be of 27°C. Place the dough in a tub and leave Besozzi Mix Lievitati kg 0,300 Candied fruit Fructus kg 0,300 Water kg 0,250 to rest in a proving chamber for 30 minutes at 30°/32°C with 75% Butter kg 0,400 Pine nuts kg 0,300 Flavourings humidity. Sugar kg 0,250 Aniseed kg 0,018 Total kg 8,153 Water kg 0,030 Vanillin as required FILLING Eggs kg 0,025 Total kg 7,220 Sugar kg 0,400 Cocoa butter kg 0,040 Mix the Pre-Dough with Besozzi Mix Lievitati and the egg yolks until / Rhum kg 0,250 Pandoro flavouring as required Mix the Pre-dough, Biga, Besozzi Mix Lievitati and eggs until the smooth. Add the sugar, butter or mélange and flavourings. Add the Biscuit crumbs kg 0,450 Raisins kg 0,200 Total kg 2,690 dough is smooth and dry. Add the sugar, butter or mélange, fruit **(Pineapple, Banana, Raisins, Orange, Forest Fruit, Apple, Pear, flavourings, aniseeds, raisins, Fructus candied fruit and pine nuts. Peach, Apricot, Walnuts, Fig, Plum, Hazelnuts, etc.). Leave to rest in a Candied fruit Fructus kg 0,200 Walnuts kg 0,100 Mix the Pre-dough, Biga, Besozzi Mix Lievitati, water and eggs until (Final dough temperature 27°C). Prove for approx. 90 minutes in a tub for 40 minutes at 30°/32°C with 75% humidity. Shape and prove proving chamber. Divide and shape. Let a thin skin develop, shape at 30°/32°C with 75% humidity for approx. 3 hours. Bake at 180°C for Pine nuts kg 0,050 the dough is smooth and dry. Gradually add the sugar and, once Bitter cocoa powder kg 0,050 absorbed, add the butter, cocoa butter and pandoro flavouring. again and prove for 4 hours in a proving chamber at 28°C with no 30 minutes for 500g pieces. Prove in a chamber for 60’ at approx. 30°C. Divide, round and humidity. Score one 1 cm triangle on top of the panettone before Divide the dough into 400 g dough balls, roll out into a rectangle place into the moulds. Prove for 10/11 hours in a chamber at baking. Bake as usual. and spread 200 g of filling on the surface. Roll up and place in the 26°/28°C with 75% humidity until the moulds are almost filled. spiral mould. Prove in a chamber at 30°/32°C with 75% humidity Bake as usual. for approx. 3 hours. Sprinkle granulated sugar on top before baking. Bake at 180°/190°C for 35 minutes.

*Alternatively, use flour for . Mix Lievitati approximate recipe

SWEET RAISIN BUSSOLÀ LEAVENED BISCIOLA SWEET CIAMBELLA

PRE-DOUGH evening PRE-DOUGH (11 hours) PRE-DOUGH PRE-DOUGH evening

Mix Lievitati kg 1,200 Mix Lievitati kg 1,400 Mix Lievitati kg 1,200 Mix Lievitati kg 1,200 Mix Enervis kg 0,260 Mix Enervis kg 0,260 Mix Enervis kg 0,200 Mix Enervis kg 0,260 Water kg 0,800 Whole eggs kg 0,800 Flour Oro Lieviti* kg 0,300 Milk kg 1,000 Butter or Mélange Next kg 0,200 Water kg 0,200 Egg yolks kg 0,100 Flour Oro Lieviti* kg 0,300 Flour Oro Lieviti* kg 0,400 Butter or Mélange Next kg 0,200 Water kg 0,750 Baker’s yeast kg 0,002 Whole eggs kg 0,100 Baker’s yeast kg 0,020 Baker’s yeast kg 0,030 Total kg 2,762 Baker’s yeast kg 0,002 Total kg 2,880 Total kg 2,580 Total kg 2,962 Mix all the ingredients until the dough is smooth and dry. Put the Mix all the ingredients except for the butter or the mélange until the Mix all the ingredients until the dough is smooth and dry. The dough in a tub and place it in a chamber at 27°/29°C. The volume Mix all the ingredients until the dough is smooth and dry. dough is smooth and dry. Add the butter or the mélange. Prove in a temperature of the dough must be of 27°/28°C. Place the dough in a of the dough must be four times its initial volume (approx. 12 Put the dough in a tub and place it in a chamber at 27°/29°C. The chamber at 27/30°C for approx. 5 hours. tub and prove for 2 hours at 30°/32°C with 75% humidity. hours). volume of the dough must be four times its initial volume (approx. 12/13 hours). BIGA 14 hours) Flour Oro Lieviti* kg 0,300 Whole eggs kg 0,200 DOUGH DOUGH morning DOUGH morning Baker’s yeast kg 0,010 Total kg 0,510 PRE-DOUGH kg 2,580 PRE-DOUGH kg 2,762 PRE-DOUGH kg 2,962 Mix Lievitati kg 0,800 Mix Lievitati kg 0,800 Mix Lievitati kg 0,800 DOUGH (16 hours) Figs kg 0,900 Butter or Mélange Next kg 0,500 Butter or Mélange Next kg 0,200 Walnuts kg 0,300 Whole eggs kg 0,350 Sugar kg 0,200 PRE-DOUGH+BIGA kg 3,390 Pine nuts kg 0,200 Sugar kg 0,100 Eggs kg 0,100 Mix Lievitati kg 0,600 Raisins kg 0,900 Flavourings Water kg 0,100 Butter or Mélange Next kg 0,800 Whole eggs kg 0,200 Totale kg 4,512 Raisins kg 0,600 / 1,100 Sugar kg 0,550 Sugar kg 0,150 Total kg 4,962/5,462 Eggs kg 0,150 Butter or Mélange Next kg 0,300 Mix the Pre-dough with Besozzi Mix Lievitati and the eggs, then add Flavourings Water kg 0,050 the sugar, butter or mélange and flavourings. The temperature of the Mix the Pre-Dough with Besozzi Mix Lievitati, eggs and water until Total kg 5,490 Flavourings dough must be of 26/27°C. Place the dough in a tub and leave to rest smooth. Add the sugar and the butter or mélange until the dough is Total kg 6,380 for 45 minutes at 30°/32°C with 75% humidity. smooth and dry. Add the raisins. Mix the Pre-dough, Biga, Besozzi Mix Lievitati and eggs until the dough Divide into the desired weight and shape. The temperature of the dough must be of 26/27°C. Place the dough is smooth and dry. Add the sugar, butter or mélange and cocoa butter. Mix the Pre-Dough with Besozzi Mix Lievitati and the egg yolks until Prove at 30°/32°C with 75% humidity for approx. 2 hours. in a tub and leave to rest in a proving chamber for 30 minutes at Prove for 30 minutes at room temperature. smooth. Add the sugar, butter or mélange and flavourings. Add the Bake at 190°C for 30 minutes for 500 g pieces. 30°/32°C with 75% humidity. The dough must only prove at this Cut, shape and place in the moulds. Prove for 12 hours at 20°C. fruit. Leave to rest in a tub for 20 minutes at 30°/32°C with 75% stage. Divide into the desired weight, round and prove at 30°/32°C Bake at 180°C for 45 minutes for 750 g pieces. humidity. Shape and prove at 30°/32°C with 75% humidity for approx. with 75% humidity for approx. 3 hours. 2 hours. Bake at 190°C for 25 minutes for 300 g pieces. Bake at 190°C for 25 minutes for 300 g pieces. *Alternatively, use flour for croissants.

For a quick and easy crunchy icing, perfect for all bakery products.

APPROXIMATE RECIPE

Mix Glassa kg 1,000 Water lt 0,450

Mix all the ingredients in a planetary mixer with a leaf beater for 3/4 minutes.

glassa

Mix Croissants approximate recipe + The natural mother starter in the Besozzi Mix Crois- sant+ means there is no need to use emulsifiers to satisfy Selected raw materials create the perfect mix to reduce consumer demands. processing times and guarantee excellent results. Croissant+ improves the quality of your products and is A semi-finished product with a high percentage of butter easy to use. - versatile, indispensable and high-quality.

BRIOCHES BRIOCHES Mix Croissant+ kg 1,000 Mix all the ingredients except for the mélange or margarine until the dough is Mélange or Margarine Next kg 0,150 smooth and dry, then add the mélange or margarine. The final temperature of the Mix Croissant Gold kg 1,000 Mix all the ingredients except for the mélange or margarine until the dough is Whole eggs kg 0,100 dough must be of 26°/27°C. Leave to rest for 20 minutes. Shape the brioches and Mélange or Margarine Next kg 0,050 smooth and dry, then add the mélange or margarine. The final temperature of the Water or Milk kg 0,250/0,300 prove at 27°/30°C for 90 minutes. Garnish and bake for 18/20 minutes at 200°C. Water kg 0,400 dough must be of 26°/27°C. Leave to rest for 20 minutes. Shape the brioches and * Baker’s yeast kg 0,030 * Baker’s yeast kg 0,060 prove at 27°/30°C for 90 minutes. Garnish and bake for 18/20 minutes at 200°C. CROISSANTS Mix all the ingredients until the dough is smooth and dry. The final temperature CROISSANTS Mix Croissant+ kg 1,000 of the dough must be of 26°/27°C. Water kg 0,400 Leave to rest for 15/20 minutes.Laminate with mélange or margarine, then three- Mix Croissant Gold kg 1,000 Mix all the ingredients until the dough is smooth and dry. The final temperature Baker’s yeast kg 0,020/0,030 of the dough must be of 26°/27°C. Leave to rest for 15/20 minutes. Laminate * fold and four-fold.Shape the croissants and prove at 27°/30°C for 90 minutes. Water kg 0,380 Mélange or Margarine Next kg 0,250/0,350 Garnish and bake at 200°C for approx. 18 minutes. * Baker’s yeast kg 0,060 with mélange or margarine, then three-fold and four-fold. Shape the croissants and prove at 27°/30°C for 90 minutes. Garnish and bake at 200°C for approx. 18 Mix all the ingredients until the dough is smooth and dry. The final temperature of Mélange or Margarine Next kg 0,300 minutes. KRAPFENS the dough must be of 26°/27°C.Leave to rest for 15/20 minutes.Mix all the ingre- Mix Croissant+ kg 1,000 dients until the dough is smooth and dry. First resting time: 20 minutes at 30°C, The quantity of baker’s yeast can vary depending on proving time. Type “00” soft wheat flour kg 1,000 * then three-fold and four-fold. Laminate the dough until 1 cm thick, shape into the Water kg 0,800 desired diameter, place on trays and prove for one hour at 28°/30°C. Fry in oil at Whole eggs kg 0,200 180°C (3/4 minutes per side). * Baker’s yeast kg 0,060 * The quantity of baker’s yeast can vary depending on proving time.

The great versatility of Besozzi Mix Salato makes it ideal for savoury croissants,croissant sandwiches, mini , A versatile productcroissant for a high-quality and light gold leavened panettone, and other food products. The . Easy to use and it guarantees excellent carefully balanced ingredients enable to create crispy results. and tasty products that maintain their characteristics even once cooled.

BRIOCHES CROISSANT SALATO Mix Croissant kg 1,000 Mix all the ingredients except for the mélange or margarine until the dough is Mix Salato kg 1,000 Mix all the ingredients until the dough is smooth and dry. The final temperature of Mélange or Margarine Next kg 0,100 smooth and dry, then add the mélange or margarine. The final temperature of Mélange or Margarine Next kg 0,100 the dough must be of 26°/27°C. Leave to rest for 15/20 minutes. Whole eggs kg 0,050 the dough must be of 26°/27°C. Leave to rest for 20 minutes. Shape the brioches Water kg 0,450 Laminate with mélange or margarine, then three-fold and four-fold. Shape the Water or Milk kg 0,350 and prove at 27°/30°C for 90 minutes. Garnish and bake for 18/20 minutes at Baker’s yeast kg 0,050/0,060 croissants and prove at 27°/30°C for 90 minutes. Garnish and bake at 200°C for Baker’s yeast kg 0,060 200°C. * * approx. 18 minutes. Mélange or Margarine Next kg 0,250/0,300 CROISSANT * The quantity of baker’s yeast can vary depending on proving time. Mix Croissant kg 1,000 Mix all the ingredients until the dough is smooth and dry. The final temperature Water kg 0,380/0,400 of the dough must be of 26°/27°C. Leave to rest for 15/20 minutes. Laminate PANETTONE GASTRONOMICO * Baker’s yeast kg 0,050/0,060 with mélange or margarine, then three-fold and four-fold. Shape the croissants Mix Salato kg 1,000 Mix all the ingredients until the dough is smooth and dry. Let the dough rest for 15/20 and prove at 27°/30°C for 90 minutes. Garnish and bake at 200°C for approx. Milk kg 0,450/0,500 Mélange or Margarine Next kg 0,350 minutes at room temperature. 18 minutes. Mélange or Margarine Next kg 0,150 Shape as desired and place in the moulds. Prove for approx. 2 hours (until the dough Eggs kg 0,120 reaches the edge of the mould) at 30°C with 75% humidity. * The quantity of baker’s yeast can vary depending on proving time. Sugar kg 0,040 Brush with salted egg wash and bake at 180/190°C for 30 minuted for 750 g pieces. Salt kg 0,010 Baker’s yeast kg 0,020 Flavourings kg q.b. Croissant+ and Croissant can be used to make frozen finished products. Spices kg q.b. croissant salato Bakery Products approximate recipe

Selected raw materials create the perfect mix to Specific for ladyfingers and zuccotti, easy to reduce processing times and guarantee excellent use and guarantees high-quality products. results. A versatile, indispensable and high-quality semi-finished product.

LADYFINGERS Mix Savoiardo kg 1,000 * Whip all the ingredients in a planetary mixer at high speed for 5 minutes. Bake at PUFF PASTRY Whole eggs kg 1,100 200°C for approx. 20 minutes. Mix Sfoglia kg 1,000 Mix Sfoglia with water for 6/8 minutes. These are the doses for those who want to Granulated sugar kg 0,200 Water approx. lt 0,500 Roll out the pastry, add the mélange or make traditional BUTTER DOUGH: * For a rounder product, increase the Savoiardo mix to kg 1.100 Mélange or Margarine Next kg 0,700 margarine and proceed as usual. BUTTER DOUGH: CHARLOTTE CAKE Mélange or Margarine Next kg 0,700 Mix Savoiardo kg 1,100 Whip all the ingredients in a planetary mixer at high speed for 5 minutes. Pour onto Mix Sfoglia kg 0,200 Whole eggs kg 1,100 a tray covered with baking paper with a suitable nozzle. Bake at 200°C for approx. Granulated sugar kg 0,200 20 minutes. WATER DOUGH (DÉTREMPE): Mix Sfoglia kg 0,800 Filling Water approx lt 0,400 Cream kg 1,000 Fill and garnish with forest fruit. cream kg 0,500 Raspberries kg 0,100 White chocolate flakes kg 0,050

High-quality, highly absorbent and with a long shelf- life - Besozzi Mix Pan di Spagna is ideal for high- quality cakes and cake rolls and is the perfect base for many recipes. Studied to guarantee high-quality bignè sfoglia and . Simplysavoiardo add water.

SPONGE Alternative Recipe Mix Pan di Spagna kg 1,000 Whip the ingredients in a planetary mi- Mix Pan di Spagna kg 1,000 Eggs kg 0,600 xer at medium speed for 5/7 minutes. Eggs kg 0,750 Water kg 0,200 Use the dough as usual. Water kg 0,100 BIGNÈ Mix Bignè e Zeppole kg 1,000 Add the Bignè e Zeppole mix to the water and mix for 3/4 minutes in a planetary Water (at 50°C) kg 1,500 mixer with a wire cutter until smooth. Bake at 200°C for approx. 20 minutes. “MARGHERITA” Mix Pan di Spagna kg 1,000 Melt the mélange or margarine and incorporate with a spatula into the whipped Eggs kg 0,750 sponge mix. ZEPPOLE and fried BIGNÈ Mélange or Margarine Next kg 0,250 Mix Bignè e Zeppole kg 1,000 Add the Bignè e Zeppole mix to the water and mix for 3/4 minutes in a planetary Water kg 0,050 Water (at 50°C) kg 1,300/1,500 mixer with a wire cutter until smooth. Use as usual and fry in oil at 190°/200°C.

CAKE ROLLS CASTAGNOLE Mix Pan di Spagna kg 1,000 Whip the ingredients in a planetary mixer for 7/8 minutes. Mix Bignè e Zeppole kg 1,000 Mix the ingredients in the planetary mixer at 1st speed and then at 2nd speed for Egg whites kg 1,000 Pipe onto trays with a wide and smooth nozzle or use a spa- Water (at 50°C) kg 1,200 approx. 4 minutes. Use and cook as usual. Sugar kg 0,200 tula. Bake at 230°/240°C (top only) for 7 minutes. Honey kg 0,030 pan di spagna bignè e zeppole Bakery Products approximate recipe

To reduce processing time of all biscuits - whole wheat, cereal, maize, rice, chestnut, whipped and A very versatile mix created specifically for the production of high-quality plum cakes, zuccotti short crust. Also ideal for , Bisciole, and other types of cake like margherita, Bundt Cakes, Sbrisolona cake etc. rice,cereal or chestnut cakes..

PLUM CAKE SHORTBREAD Mix Torte da Forno kg 1,000 Whip all the ingredients in a planetary mixer until nicely blended and fluffy. Fill the Mix Biscotteria kg 1,000 Mix all the ingredients briefly in a planetary mixer until smooth. Whole eggs kg 0,500 moulds up to 3/4 of their capacity. Mélange or Margarine Next kg 0,280 Shape as preferred. Mélange o Margarine Next kg 0,500 Bake at 190°C for approx. 45 minutes*. Whole eggs kg 0,100 Flavourings CANTUCCI AMORPOLENTA Mix Biscotteria kg 1,000 Mix all the ingredients except for the almonds in a planetary mixer until smooth, Mix Torte da Forno kg 0,900 Sugar kg 0,400 then add the almonds. Shape into 2.5 cm rolls, arrange them on a baking tray and Whip all the ingredients in a planetary mixer until nicely blended and fluffy. Fill the Whole eggs kg 0,500 Eggs kg 0,250 brush with egg wash. moulds up to 3/4 of their capacity. Mélange o Margarine Next kg 0,500 Unpeeled almonds kg 0,500 Bake at 200°C for 20 minutes, then take them out of the oven and cut them into Bake at 190°C for approx. 45 minutes*.*. corn flour kg 0,100 1.5 cm strips while still hot. SBRISOLONA CAKE Flavourings *N.B.: Timings are indicative and may vary depending on the equipment used. Mix Biscotteria kg 0,800 Mix the mélange or margarine, eggs and hazelnuts. Maize flour kg 0,100 When nicely blended, add the Mix Biscotteria and maize flour, then mix briefly not Mélange or Margarine Next kg 0,180 to make it too compact. Whole eggs kg 0,120 Fill the moulds up to 1.5 cm max. Bake at 200°C for 25 minutes. Whole hazelnuts kg 0,300 Crushed hazelnuts kg 0,200 CANESTRELLI Mix Biscotteria kg 1,300 Mix the mélange or margarine and the yolks (previously cooked in water) in a Mélange or Margarine Next kg 0,550 planetary mixer. Add the Besozzi Mix Biscotteria and blend it in. Laminate the Egg yolks (10, cooked) kg 0,200 dough 7/8 mm thick and mould the Canestrelli. Flavourings to taste Bake at 180°/190°C for 20 minutes. A semi-finished product that contains real INTEGRALI (tipo stampato) chocolate powder. Created for those who want Mix Biscotteria kg 1,000 Mix the mélange or margarine and the sugar in a planetary mixer with a leaf beater to increase their production with easy-to-make Whole wheat flour kg 0,900 and then add the eggs. biscotteria products that clients will love. f Mélange or Margarine Next kg 0,700 When nicely blended, add the Mix Biscotteria and the whole wheat flour and leave torte da orno Granulated sugar kg 0,400 to knead for a few minutes. Shape the biscuits as desired. Whole eggs kg 0,300 Bake at 180/190°C for 13/14 minutes.

SACHERTORTE Whip all the ingredients in a planetary mixer except for the butter, which must be Mix Torte al Cacao kg 1,000 added at the end. Fill the moulds or the trays up to 3/ of their capacity. Whole eggs kg 0,500 Bake at 190°C for approx. 30 minutes*. Fill with ganache or apricot jam and Melted butter kg 0,300 garnish as usual. Mix Pasta di Mandorle** kg 0,100 Water kg 0,200

** alternatively, use Hazelnut flour.

CHOCOLATE Whip all the ingredients in a planetary mixer until nicely blended and fluffy. Fill the Mix Torte al Cacao kg 1,000 moulds up to 3/4 of their capacity. Melted chocolate kg 0,400 Bake at 190°C for approx. 30 minutes*. Garnish as usual. Whole eggs kg 0,400 Butter kg 0,400 Water kg 0,100 *N.B.: Timings are indicative and may vary depending on the equipment used.

torte al cacao Bakery Products approximate recipe Custard Cream approximate recipe

Cream Range Four products specifically created for an easy-to-make custard cream with no eggs. Specific for muffins, easy-to-use and guarantees a high-quality product.

MUFFINS Mix Muffin kg 1,000 You can also add: HOT CUSTARD CREAM Whole eggs kg 0,300 Chocolate drops 200 g, Candied fruit 200 g, etc. For chocolate muffins, add 80/100 Seed oil kg 0,300 g of cocoa powder to the original recipe. Mix Crema a Caldo kg 0,400 Bring the water to the boil and add Besozzi Mix Crema a Caldo. Bring to the boil again Water kg 0,300 Water lt 1,000 and stir until smooth. Leave to cool. Stir with a whisk before using. The cream is ready to use.

COLD CUSTARD CREAM Mix Crema a Freddo kg 0,350/0,400 Add the Besozzi Mix Crema a Freddo to cold water while stirring. Leave to rest for Cold water lt 1,000 approx. 10 minutes and beat with a whisk. The cream is ready to use.

QUICK CUSTARD CREAM Mix Crema Smart kg 0,400 Add the Besozzi Mix Crema Smart to cold water while stirring. The cream is ready to use. Cold water lt 1,000

A selected mix of whole peeled Italian “Bari” almonds and sugar that reduces processing time and eliminates refining.muffin CUSTARD CREAM STARCH Use Besozzi Mix ‘A Crema instead of the usual flour. Adjust the quantity of Besozzi Mix ‘A Crema according to the consistency desired.

PETIT FOURS / DELIZIA CAKE Mix Pasta di Mandorle kg 1,000 Mix all the ingredients in a planetary mixer and use as preferred. Egg whites kg 0,180 Honey kg 0,030 crema a caldo Mix Pasta di Mandorle kg 1,000 Whip the egg whites and the sugar. Refine the Besozzi Mix Pasta di Mandorle for a few Egg whites kg 0,400 seconds in a cutter. Fold in the Besozzi Mix Almond Paste from the bottom to the top Sugar kg 0,500 with a spatula. Pour onto a tray and bake at 150°C for 10 minutes. Flavourings N.B.: Timings are indicative and may vary depending on the equipment used. CAPRESE CAKE Mix Pasta di Mandorle kg 1,000 Whip all the ingredients until nicely blended and fluffy. Fill the moulds up to 3/4 of their Unsweetened cocoa powder kg 0,150 capacity. crema a freddo Whole eggs kg 0,600 Bake at 190°C for 20 minutes. Sprinkle icing sugar on top to garnish. Mélange o Margarine Next kg 0,250 Flavourings crema smart pasta di mandorle ‘a crema

Candied Fruit Marroni - Candied Chestnuts A completely natural fruit range candied to preserve all of the main Candied chestnuts of the highest quality, blanched and then candied in organoleptic properties of the original fruit. syrup for several days to replace the water content with sugar.

Orange Peel in cubes Premium - Cubetti Arancio premium Orange Peel in cubes - Cubetti Arancio Marroni large Diamante in cubes Premium - Cubetti Cedro premium Marroni Piemonte medium in cubes - Cubetti Cedro Marroncini Piemonte small Pineapple in pieces - Ananas a segmenti Marroni Napoli large Orange Paste Premium - Pasta d’Arancio premium Marroni Napoli medium Orange Peel in straight Premium - Filetti d’Arancio premium Selected Marroni in pieces Marroni in pieces Chestnuts cream Dried Fruit A mixture of red fruits naturally dried for a perfect combination of taste and sweetness, free from added colours and preservatives.

Red Fruits - Frutti Rossi Berries - Frutti di Bosco Apricot - Albicocca Pear - Pera www.italmill.com [email protected] Fax +390307058899 Tel. +390307058711 25033 Cologne(BS)-Italia SanPietro,Via 19/A ITALMILL S.p.A. innovative products. becoming a leading companyinbakery Doing ourbesttosatisfy our clientsand Our Mission: Molini BesozziMarzoli SOCIETÀ DICAPITALI FONDATAAMILANONEL1911

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